Same sorrel leaf, considerably more chilli. This is gongura for people who already know they like gongura.

Sour and hot at the same time, which is a combination Andhra cooking is entirely comfortable with and most other cuisines are not.

A spoonful mashed into hot rice with ghee is the standard serving. Curd rice if you need to slow it down. Do not treat it as a chutney and help yourself to a tablespoon.

Available at Curry Corner in North Melbourne.